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Recipes
Braised Belgian Endives with Bacon and Cream
By norsegal8
To avoid discoloration, do not cut the endive far in advance of cooking
- 3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
- 1/2 teaspoon granulated sugar
- Table salt
- 4 Belgian endive, medium-sized (about 4 ounces each), wilted or bruised outer leaves discarded and each endive halved lengthwise
- 1/4 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 1/2 teaspoon minced fresh thyme leaves
- 2 tablespoons heavy cream
- 1 tablespoon minced fresh parsley leaves
- Ground black pepper
Coconut Pie
By norsegal8
This custard pie combines a rich, dense filling with softened shreds of coconut
- 1 (9-inch) store-bought pie dough round
- 1 1/4 cups (3 3/4 ounces) unsweetened shredded coconut
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup (7 ounces) sugar
- 8 tablespoons unsalted butter, melted and cooled
- 2 large eggs plus 1 large yolk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Horseradish Sauce
By norsegal8
Whip the whipping cream until stiff peaks form
- 1/2 cup freshly grated horseradish
- 1/2 cup heavy whipping cream
- 1 teaspoon fresh lemon juice or vinegar
- 1/2 teaspoon salt
Curried Chicken Salad
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman's)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey's)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews
Pasta with Sun-Dried Tomatoes
By norsegal8
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound fresh mozzarella, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves, julienned
Rosettes #2
By norsegal8
Blend the dry ingredients together
- 1/2 cup flour
- 1/2 cup milk
- 1 Tbsp. sugar
- 1 egg
- 1/2 tsp. salt
- powdered sugar
Old-Fashioned Jelly Cookies
By norsegal8
These buttery sandwich cookies are very delicate
- 2 cups flour
- 1 cup butter, cut into slices, at room temperature
- 1/2 cup sugar
- 1 egg, separated
- 1/3 cup finely ground almonds
- 2 to 3 tablespoons sugar
- fruit jam (approximately 1/2 cup)
Rustic Potato Loaves
By norsegal8
Wash, peel, and quarter the potatoes adding them to a lidded 2 quart pot, covering with water, and adding 2 t
- 1 1/2 pounds russet potatoes (about 3)
- 4 t. salt
- 1/2 C. tepid reserved potato water (80-90 degrees F)
- 1 T. active dry yeast
- 2 T. extra-virgin olive oil
- 4 3/4 C. unbleached all purpose flour
Classic Buttercream
By norsegal8
This ultimate buttercream is so silky smooth, creamy and buttery, it complements just about any cake
- 6 large egg yolks
- 1 cup sugar
- 1/2 cup water
- 2 cups unsalted butter, at room temperature
- 2 to 4 tablespoons liqueur of your choice (optional)
Rigatoni with Squash and Prawns
By norsegal8
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat
- 3 tablespoons olive oil, plus 3 tablespoons
- 1 pound butternut squash, trimmed and cut into 1-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon salt, plus 1 teaspoon
- 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
- 1 cup vegetable stock
- 1 pound rigatoni
- 1 pound prawns, peeled and deveined
- 3/4 to 1 cup whole milk
- 1/2 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan